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Soup shooters are a great appetizer or first course on Thanksgiving Day or a good post-Thanksgiving light dinner option. Filled with nutrients and flavor, it’s also a great way to convince your family that they really do like sweet potatoes. I told my youngest that it was carrot soup.

sweet potato, carrot ad apple soupWhat you need:

  • 2 lg sweet potatoes, peeled and chopped into 1” pieces
  • 1 bunch carrots (about 8-10), peeled and chopped into 1” pieces
  • 2 onions, peeled and chopped into 1” pieces
  • 1 apple, peeled, cored and chopped into 1” pieces
  • 4 tbs EVOO
  • 6-8 c vegetable broth
  • Freshly ground sea salt and black pepper
  • 4-5 tbs fresh sage, chopped, for garnish

What you do:

  • Preheat the oven to 450˚.
  • Prepare two baking sheets with foil.
  • Divide the sweet potatoes, carrots, onion and apple between the two sheets.
  • Drizzle 2 tbs EVOO over each baking sheet.
  • Toss vegetables to coat.
  • Roast until lightly browned, flipping vegetables halfway through cooking, about 30 minutes.
  • Remove from oven.
  • Transfer vegetables to processor.
  • Pulse to puree.
  • Add broth, 1 c at a time, to puree.
  • Pulse until mixed.
  • Repeat until you reach your desired consistency.
  • Transfer to saucepan and simmer over med heat.
  • Season with salt and pepper.
  • Spoon into serving bowls and sprinkle with sage.